Wednesday, April 21, 2010
1 cup coconut milk
1 teaspoon dried dill
½ teaspoon garlic powder
Pepper to taste
Mix all ingredients together. It is better if refrigerated for one hour before serving but this step is not necessary. It should be noted that this dressing tastes just like regular dressing, with no coconut taste at all. It is also great as a dip for raw veggies.
Monday, November 23, 2009
2 Green Onions Finely Chopped
4 Tablespoons Finely Chopped Red Bell Pepper
2 Minced Garlic Cloves
2 Tablespoons Dijon Mustard
2 Teaspoons Minced Fresh Parsley
2 Tablespoons Minced Fresh Dill
¾ Teaspoon Cayenne Pepper
2 Teaspoons Lemon Zest (grated off the outside of a washed lemon)
2 Cups Almond Meal
¾ Cups Mayonnaise
1 Teaspoon Paprika
4 Tablespoons Canola Oil
Sauté the onion, bell pepper and garlic in a tablespoon of canola oil for approximately 3 to 4 minutes. Add mustard, eggs, parsley, cayenne pepper, and 1 cup of the almond meal. Mix well over medium Heat. Start blending in the crab meat and the mayonnaise. Pour the remaining crab cakes into a shallow bowl. Form the mixture into the shape of crab cakes. Dip them into the remaining almond meal on both sides. Layer them into a Tupperware lined with wax paper and between each layer. Store the sealed Tupperware full of your crab cakes in the refrigerator for minimum of two hours.
Place the crab cakes onto a ( canola oil) well greased cookie sheet. Place into a 400 degrees preheated oven for 14 minutes.
You may want to flip them over half way, but they may fall apart so it is up to you.
1 Cup Mayonnaise
2 Tablespoons Chopped Fresh Dill
1 Tablespoon Chopped Fresh Parsley
1 Tablespoon Grated Lemon Zest
2 Teaspoons Fresh Lemon Juice
1 Minced Garlic Clove
Combine all of the above ingredients in a bowl, stir well. Refrigerate until chilled.
2 Oz. Sliced Pepperoni Chopped into pieces
2 Italian Sausages Chopped into pieces
½ Chopped Onion
1 Can (25 oz.) Tomato Sauce
1 ½ Cups of Water
1 Can (14.5 oz.) Diced Tomatoes
1 Teaspoon of Ground Cumin
1 Tablespoon Chili Powder
Brown the ground beef with the onions. Add in the remaining ingredients. Bring to a boil, then simmer uncovered for 30 minutes.
Thursday, November 19, 2009
9 (4 oz.) Boneless, Skinless Chicken Breasts
3 Cups of Almond Meal
4 Tablespoons of Minced Garlic
6 Cups of Sliced Mushrooms
1 ½ Cups of Chopped Tomatoes
3 Tablespoons of Chopped Basil
1 ½ Cups White Wine
1 Cup Marinara Sauce
1 Teaspoon Black Pepper
Pound the Chicken Breasts lightly on each side, flipping twice. In a large sauté pan, heat the olive oil on medium heat. Place the almond meal in a shallow bowl; coat each breast on both sides by pushing down firmly into the almond meal. Place the coated breasts into the olive oil and sauté until lightly browned on each side. Drain the oil from the pan.
The next two steps must be done quickly while the Pan is still HOT. Add the minced garlic into the emptied pan, (Not on the breasts). Add mushrooms, tomatoes, basil, wine, marinara sauce and pepper, stir well. Place the chicken breasts over the ingredients you just mixed in the pan. Let the alcohol burn off and allow the wine to soak in. Continue cooking on High for 5-7 minutes.
If serving right away, transfer the chicken breasts onto a serving platter and pour the sauce directly over the breasts.
If making ahead of time, and for more tender/juicy chicken, transfer the entire contents into a baking dish and place into a preheated 175 degrees oven for one hour.
Wednesday, October 28, 2009
2 Heads of Cauliflower (or 2 Bags of pre-cut)
7 Cloves Chopped Garlic
¾ Cups of Extra Virgin Olive Oil
1 Cup of Chopped Chives -or- Green Onions
1 Cup of Crumbled Fresh Cooked Bacon
2 Tspns. of Black Pepper
Cut Cauliflower into floret pieces.
Bring a Large Pot of Water to a Rapid Boil.
Add the Cauliflower pieces to the Rapidly Boiling Water.
Let Boil for approx. 7 to 8 minutes.
In the meantime, sauté the chopped garlic and olive oil in a separate pan.
Once the Cauliflower is finished cooking, pour into a large colander to strain all the water out.
Then add the Cauliflower right back into the same pot and using a hand held mixer beat the cauliflower until you reach the perfect consistency.
Lastly pour in the sautéed garlic and olive oil, chopped chives, crumbled bacon, and pepper. (Using a Large Spoon Only) mix altogether well.
Thursday, October 1, 2009
One Pound Ground Turkey
One Pound Lean Ground Beef
1/4 cup chopped garlic sautéed in olive oil until light golden
1 cup of chopped onions also sautéed briefly in olive oil
1 cup of Almond Meal
1 1/4 cups of diced bell peppers (any color)
1 1/4 cups of shredded carrots
1/2 cup of chopped basil
1/2 cup of chopped oregano
Make your own Sauce by combining:
1 1/2 jars T.J. Marinara Sauce
1/2 jar of the T.J. Sun Dried Tomato Bruschetta
In a LARGE Bowl combine First TEN Ingredients from above. Mix and fold repeatedly with your hands until very well blended. Then shape into golf ball size and place on a olive oil greased cookie sheet. Bake at 350 for 25-30 minutes.
Remove from the cookie sheet and transport directly into a Crockpot. After each layer of meatballs pour a layer of sauce mixture and repeat until all meatballs are in the pot and covered with the sauce. Cook on Low for 2 to 6 hours.
You can skip the Crockpot and just bake in the oven longer, but the magic happens when the meatballs and sauce cook together sharing flavors in a confined space.
You can also skip the oven by placing the raw meatballs directly into the Crockpot with the sauce and cook on High for 4 to 6 hours, or on Low for over 8 hours. Enjoy =)
Wednesday, July 29, 2009
1 medium size onion (Chopped)
2 cloves of garlic (Diced)
1 green bell pepper (Chopped)
1 red bell pepper (Chopped)
2 jalapenos (Diced)
1 chili pepper (Diced) -as hot as you can handle
½ cup chopped cilantro
1 lb Ground Beef
2 tablespoons cumin
1 teaspoon black pepper
1 tsp olive oil
Sliced Black Olives
In a large skillet over med/high heat spread the olive oil.
Add in the garlic and onions, stirring well for two minutes, then add in the peppers and chilies, stirring well for another two minutes.
Add the ground beef and keep blending together over med/high heat.
Once the beef is brown add the cumin, black pepper and cilantro. Stir well and simmer on low for another five minutes.
Fill Tortillas with Taco meat, top with olives, salsa and guacamole. Enjoy!
1 Spaghetti Squash
1 lb large Shrimp (Peeled and Cleaned)
5 cloves Garlic (Diced)
½ cup Olive Oil
¼ cup Basil (Chopped)
Cook your Squash according the directions on its label. (Microwave is faster and just as good)
While Squash is cooking pour the Olive Oil into a large skillet and sauté the garlic and shrimp over medium heat. Stirring well.
Immediately, once the Squash is done, use a potholder or tongs to hold the squash (It will be Very Hot), with your other hand use a large serving fork to scrape the “spaghetti shaped” noodles from the inside of both halves and place them into a large pasta/serving bowl.
Sprinkle the chopped basil over the squash noodles, then gently pour the ingredients from the skillet over the squash using tongs to keep tossing everything together (like a salad).
Tuesday, July 28, 2009
Simple, Healthy Dessert
Looking for a way to use that fruit that's past its prime & attracting fruit-flies? Bake it! Baking ripe fruit allows the natural juices to come out and caramelize creating a super sweet yet healthy treat. You can do this with just about any fruit that has a skin. Today, I used pears.
1. Slice the fruit in halves or quarters and remove any seeds and stems.
2. Place a layer of fruit in a casserole dish or Pryex container skin side down. Use something that is deep enough to contain all the juices--cookie sheets won't work.
3. Sprinkle fruit with cinnamon or apple pie spice.
4. Bake at 325 degrees for approximetly 20 minutes.
5. Let cool & enjoy!
2 cups almond meal (found at Trader Joe’s)
1 tsp olive oil
½ tsp salt
Mix all ingredients together to form the dough and roll out on a non-stick pan as thin as possible (a rolling pin is useful). Bake crust at 350 degrees for about 15 minutes or until slightly browned.
While your crust is baking, this is the time to prep your toppings! Your choices of toppings are endless! I like to fry some bacon and then caramelize onions in the bacon grease…yum! Defrost some pre-cooked shrimp, chop up and get out those herbs & spices!
Take out pizza crust, slather on some tomato paste/sauce sprinkle a little, bacon, onions, shrimp, Italian seasonings and red pepper flakes (optional) and put back in the oven for another 15 minutes.
1 cup almond meal
3 large eggs
1/8 tsp vanilla extract
1/8 tsp ground cinnamon
Mix it all together until a batter forms. Pour the batter onto a olive oil greased skillet. Cook over medium heat until both sides are golden brown. For kicks, add some blueberries or bananas to the batter.
One word of caution on this recipe: I would suggest keeping the size of these almond pancakes on the small side. Larger pancakes have a tough time sticking together.
We added a sliced banana to the mix. Next time we are going to mash the banana up and add a little more cinnamon. We servered this with 4 pieces of bacon. I was also thinking of smashing up some fruit and adding it to the top since we don’t want to eat these with any butter (dairy) or syrup (sugar).